Our weather has been wet wet wet...and still more wet. It is so muggy...more like July/August than September/October.
The garden is un-enterable because it so so muddy. We can't mow the grass because it never has a chance to dry out between the rains.
It's monsoon time in the Adirondacks!
Fortunately, our apple harvest is better than the last two years. Our Golden Delicious tree is infected with the apple-cedar fungus (pictured on these pages earlier this year). So it isn't doing too well. But the Cortland has always given us at least a small harvest (the first thing I ever cooked off our land the first year was some applesauce from that tree) and this year the apples are bigger and better than they have ever been! The apples look better (though they will never win any beauty contests) and are larger and better shaped than we've ever had. Oddly, the first batch of applesauce didn't turn the lovely blush color it has in the past.
So I put up several quarts of Apple Chutney yesterday.
The nice thing about this recipe, from my perspective, this particular year, was it helped me use up some of the good tomatoes I had left. Didn't get to do much in the way of sauce or stewed tomatoes at all. First, we didn't have the right kind of tomatoes this year (all Romas, some red, mostly yellow) and the ones we had, as I said, all burst on the vine with the rains.
The recipe is quite explicit that I am not allowed to taste it now for another six weeks.
Mrs. Robinson’s Apple Chutney
[with a special thanks to Hilary Robinson, who calls this "my mum's chutney"]
3# apples
1 lb brown sugar
2 t salt
1.8 pints malt vinegar
8 oz sultanas
½ t ground cloves
1# ripe tomatoes
1# onions
¼ t cayenne
2 oz crystalized ginger, chopped (or 2 t ground ginger)
all spices are approximate – adjust for taste.
- Core and peel apples, chop, along with onions and tomatoes. Put all into a pan with the dry ingredients. Add vinegar, stir with a wooden spoon.
- Bring to the boil, reduce heat until the mixture thickens – at least an hour – stirring occasionally.
- When thickened and moisture reduced, dish into hot sterilized glass jars. Cover and seal. Leave to cool. Store in dark space for 6 weeks before using.